Lima Beans

Ingredients

• one pint of shelled lima, beans
• two ounces of butter
• one teaspoonful of salt
• one teaspoonful of white pepper

Method

1. 1

   Soak shelled beans in boiling water for 5 minutes, then drain.

2. 2

   Boil in salted water for 20 minutes.

3. 3

   Drain again, sprinkle with pepper, and pour melted butter over before serving.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 48. The excerpt below is the record exactly as published.

two ounces of butter, one ounce of flour, one gill of cream, one and one-half gills of milk, one grain of cay- enne, one dessert spooonful of salt, one saltspoonful of pepper. The artichauts must first be scraped and thrown into vinegar and water, three parts water, and one part vine- gar, to preserve their color, When all are scraped transfer them from the vinegar- water to a saucepan containing sufficient boiling water, into which must be thrown the salt, to cover them nicely, and boil them until a skewer will pierce them readily. Melt now in a small saucepan the butter, stir into it the flour, and, by degrees, the milk also, stirring all until boiling. Add to this the cream and letting the mixture cook for two minutes longer, season it with the salt and pepper, when the sauce should be poured into a vegetable dish and the artichauts taken from the boiling water, and thoroughly drained, must be arranged to stand up in regular order in it. 168 VEGETABLES. Note. — It is sometimes preferred to serve the arUchauts plainly boiled, as above, with a sauce piquant of vinegar, salad oil, pepper and salt. Brussels Sprouts.— Prepare : One quart of Brus- sels sprouts, one ounce of butter, one dessert spoonful of salt, one-half teaspoonful of pepper. Throw the Brussels sprouts into a basin of cold water to draw out the grit or sand and wash them well, then cut off with a knife the stalk end. Have in readiness a saucepan of boiling water into which has been placed half of the salt, drain the sprouts from the cold water and throw them into the saucepan, put on the cover until the water boils up and uncover- ing them, let them boil rapidly for ten minutes. Pour them into a cullender to strain off the water, melt in the saucepan the butter, return the Brussels sprouts to it, and sprinkle over them the remainder of the pepper and salt. Shake the saucepan over the fire until the sprouts are thoroughly heated, taking care that they do not brown. When hot, transfer the sprouts to a vegetable dish, and serve at once. Boiled Onions. — Take : six Spanish onions, one- half teaspoonful of salt, two ounces of butter, one ounce of flour, one-half pint of milk, one gill of cream, one saltspoonful of pepper, one lump of saleratus the si2»e of a pea. The onions must first be skinned and allowed to stand all night in water, which must have been poured over them boiling, and in which the saleratus has been dissolved. An hour before rec^uired for use, the onions should BAKED ONIONS. 109 be put into a saucepan covered with cold water, put over the fire and when boiling, boiled for fifteen minutes. At the end of this time, the first water should be drained off, nearly all of the salt sprinkled over them, and recovering them with boiling water, allow them to boil for half an hour longer. While the onions are boiling, melt in a small saucepan the butter, stir into it the fiour, and by degrees the milk, and when this mixture boils, add to it the cream, and let all cook together for two minutes, when it must be sea- soned with the pepper and remaining salt. Take the onions from the water, when boiled, one by one, with a draining spoon, pressing them against the side of the saucepan in lifting them, that the water may be entirely expressed. Place them in a vegetable dish, pour over them the white sauce, and they are ready to serve. Baked Onions. — Take : six Spanish onions, three ounces of butter, one-half ounce of flour, one teacupful of brown stock, one-half tablespoonful of salt, one-half tea- spoonful of pepper, one lump of saleratus the size of a pea. Soak the onions over night in a preparation of boil- ing water in which the saleratus has been dissolved, and an hour before they are required to serve, place them into a saucepan, cover them with cold water, place the saucepan upon the fire, and when boiling, let them con- tinue to cook briskly for fifteen minutes. Take them, when boiled from the water, and putting them into a vegetable dish, distribute over them two ounces of the butter, sprinkle over them the pepper and salt, and placing the vegetable dish into a moderate oven, let them bake for half an hour. no VEGETABLES. Ten minutes before the onions will be done, put into a bowl the flour, and make it smooth with the stock. Five minutes before taking the onions from the oven, pour the mixed flour and stock over them, distribute over all the remainder of the butter in small pieces, and when the remaining five minutes expire, take the onions from the oven and serve at once. Notes — ^To fry onions they should first be skinned, then boiling water poured over them. Dry them in a towel, cut them into thin slices, and fry in hot butter. Onions are exceedingly indigestible, unless soaked for twelve hours before cooking. Fried onions can not therefore be recom- mended for dyspeptics. Iiima Beans. — Take : one pint of shelled lima, beans, two ounces of butter, one teaspoonful of salt, one teaspoonful of white pepper. Put the shelled beans into a bowl, and pour over them some boiling water. Leaving them in this water five minutes, take them out and drain them, and placing them in a saucepan of boiling water in which the salt has been dissolved, and allow them to boil for twenty minutes. When done pour them into a cullender and when thoroughly drained, pour them into a vegetable dish, sprinkle over them the pepper, and melting the butter, pour it also over them and serve. Note — Succotash may be made from the boiled lima beans by adding to them an equal quantity of boiled green com cut from the cob, and an equal quantity of milk and water seasoned with pepper, salt, and a lump of butter being poured over the mixture while warm- ing. BOILED PARSNIPS. \ \ \ Cabbage H-la-Mode. — Provide: one head of cabbage, one-quarter pound of cold chicken, two ounces of cold pork, one-quarter pound of rice, three ounces of butter, one-half ounce of fiour, one pint of brown stock, one teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.